You are here: Home » Recipes » Make-Ahead Bacon and Kale Strata Make-Ahead Bacon and Kale Strata Recipe by Chefs Kathleen and Charlie SchafferKitchen Tested Yield 10 servings Prep 10 mins Cook 60 mins An easy, hearty overnight casserole perfect for breakfast, brunch or even dinner. Mark Boughton/styling: Teresa Blackburn PrintEmail Assemble the strata the night before and pop in the oven in the morning. The Schaffers like to use a rich egg bread like challah or brioche, but any artisan white bread will work, such as French or ciabatta. Ingredients 8 slices smoked bacon, diced2 leeks (white part only), chopped3 cloves garlic, minced1 pound kale, chard, greens or spinach, cut into thin strips1 cup chopped dates1 teaspoon sea salt1/2 teaspoon freshly ground black pepper1/4 teaspoon freshly grated nutmeg3 cups half-and-half12 large eggs8 cups challah bread or brioche cubes1/2 cup grated Parmigiano Reggiano cheese1 teaspoon chopped fresh rosemary1 1/2 cups (6 ounces) grated Gruyère or Swiss cheese Instructions Coat a 13 x 9-inch baking dish with cooking spray. In a large skillet, sauté bacon and leeks until bacon is crisp and leeks are tender, about 15 minutes. Add garlic, kale, dates, salt, pepper and nutmeg. Cook until kale is wilted. (You may need to add the kale in batches.) Combine half-and-half and eggs in a large bowl. Beat until blended. Stir in bread cubes, Parmigiano Reggiano cheese, rosemary and 1 cup Gruyère. Add vegetable mixture and stir well. Pour egg mixture into baking dish. Refrigerate 8 hours or overnight. Preheat oven to 375F. Remove strata from refrigerator and let stand at room temperature 30 minutes. Top with remaining ½ cup Gruyère. Bake 40 minutes, until a knife inserted in the middle of the strata comes out clean. Let stand 15 minutes before serving. Recipe by Chefs Kathleen and Charlie Schaffer.